Roasted Smashed Potatoes & Caper berries.
I believe most of us here love potatoes in any form. With baby/new potatoes flooding the market, I crave for crisp potato snacks too often. However, on busy days I prefer quick and simple cooking.
Here for the evening snacking, baby potatoes are par boiled and smashed gently, brushed in with sea salt, black pepper, garlic and softened butter and roasted in the oven along with caper berries and jalapeños. Grated some parmesan on top before putting it inside the oven. Once done, sprinkled some chopped cilantro and hot garlic sauce. It’s mouthwatering delicious!!! Serve with coffee or beverages for choice and enjoy!
How to make it –
I use a pack of baby potatoes to make this. Pressure cook them to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20 mins in a pot. Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t have potato smasher. Do not peel the potatoes.
Preheat the oven at 200 C fan assisted.
Meanwhile, mix together 1.5 tbsps butter, 1.5 tbsps minced garlic, sea salt to taste, 1/2 tsp black pepper. Brush this butter mix on the smashed potatoes and place them on a lined baking tray facing down (ideally in a single layer). Brush the remaining butter on top. Sprinkle a mix of 1/4 cup of caper berries and jalapeños. Grate 2 tbsps parmesan cheese and sprinkle that too on top.
Roast them in a preheated oven for about 15-20 mins or until they look golden brown crisp.
Take it out of the oven, sprinkle a tbsp of chopped cilantro and another tbsp of hot garlic sauce/sriracha.
Enjoy!!!
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Roasted smashed potatoes & caper berries
Ingredients
- 250 Gms Baby potatoes
- 1.5 Tbsps Butter
- 1.5 Tbsps Garlic - minced
- Sea salt to taste
- 1/2 Tsp Black pepper
- 1/4 Cup Caper berries & Jalapenos
- 2 Tbsps Parmesan cheese
- 1 Tbsp Cilantro - chopped
- 1 Tbsp Hot garlic sauce
Instructions
- I use a pack of baby potatoes to make this. Pressure cook them to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20 mins in a pot. Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t have potato smasher. Do not peel the potatoes.
- Preheat the oven at 200 C fan assisted.
- Meanwhile, mix together 1.5 tbsps butter, 1.5 tbsps minced garlic, sea salt to taste, 1/2 tsp black pepper. Brush this butter mix on the smashed potatoes and place them on a lined baking tray facing down (ideally in a single layer). Brush the remaining butter on top. Sprinkle a mix of 1/4 cup of caper berries and jalapeños. Grate 2 tbsps parmesan cheese and sprinkle that too on top.
- Roast them in a preheated oven for about 15-20 mins or until they look golden brown crisp.
- Take it out of the oven, sprinkle a tbsp of chopped cilantro and another tbsp of hot garlic sauce/sriracha.Enjoy!!!
